Baked Cheesecake

The crust

30g coconut oil melted
6 tbsp maple syrup
80g ground almonds
80g plain flour
Pinch salt

Alternatively replace the ground almonds and flour with 160g of any plain vegan or oat biscuits – place in a sealed bag and bash with a rolling pin until they resemble crumbs

Cheesecake filling

300g cashews presoaked for 1 hour in boiling water or until soft
600g silken tofu
20 tbsp maple syrup
16 tbsp lemon juice
6 tbsp corn flour

Makes 16

To make the crust

Line a large round baking tray 10’

Mix all ingredients in a food processor until combined, then place into the pre lined dish and by using the back of a spoon press down until the whole surface is covered with no gaps and level as possible

Bake for 10 minutes at 180’C – then chill

Cheesecake filling

Combine all the ingredients in a food blender at a high speed for 2 minutes. The mixture should be soft and creamy.

Pour the mixture over the cooled base and bake in a preheated oven at 160’C for 45 to 50 minutes.

Once cooked chill for 2 hours before serving

Optional

Serve with a coulis – take a cup of your favorite fruit fresh or frozen and stew in a pan for 10 minutes on a low heat, added ½ cup of icing powder, then puree using a food/hand blender.